Ingredients:

  • 1.5 kg beef chuck roast, room temperature
  • 15g coarse sea salt
  • 5g freshly cracked black pepper
  • 30ml high-smoke point oil (avocado or grapeseed)
  • 500ml beef bone broth, low sodium
  • 250ml dry red wine (Cabernet or Merlot)
  • 30g tomato paste
  • 1 large yellow onion, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 5 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Preheat your oven to 325°F (165°C). Pat the beef completely dry with paper towels. Season aggressively with sea salt and black pepper on all sides. Heat the oil in a Dutch Oven over medium-high heat. Place the roast in the pot and sear for 5 minutes per side until a dark, mahogany-colored crust forms. Remove the meat and set it aside.
  2. In the same pot, add the quartered yellow onion and 4 large carrots. Sauté in the rendered beef fat for 4 minutes until edges are charred. Stir in the 5 smashed garlic cloves and tomato paste, cooking for 2 minutes. Pour in the 250ml dry red wine to deglaze, scraping the brown bits (fond) off the bottom of the pot.
  3. Return the beef and any juices to the pot. Pour the 500ml beef broth around the sides until the liquid reaches halfway up the roast. Add 3 sprigs thyme and 2 bay leaves. Bring to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours or until the beef is fork-tender.